lebanese stuffed tomatoes

  • 8 medium or large tomatoes
  • 1 large onion thinly chopped
  • 1 medium garlic clove
  • ½ kg of minced lamb meet 50g of pine nuts
  • 1 ready-made can of tomatoes
  • 100ml chicken stock
  • 50g of butter
  • 1 tsp of sea salt
  • 1/4 tsp of pepper
  • 1 tsp of allspice
  • 1 tsp of cinnamon

a wholesome dish with a sophisticated arabic note and a modern twist.

tastes best with

bold beef tomatoes


1. While your oven is preheating to 180 degrees, start by preparing the tomatoes. After cutting the tops, spoon out the inside of the tomatoes, but make sure to keep the tops and flesh.
2. Place your tomatoes evenly into a greased baking dish.
3. Now prepare the filling. Start by sauteing the diced onions first. Add the minced lamb as soon as they turn translucent. Break up your meat whilst browning it. Now add all the spices.
4. In a separate pan, toast the pine nuts on low heat for a few minutes before adding them to the meat mixture.
5. Puree the remaining tomato flesh into a smooth sauce and add it to the bottom of the baking dish. Make sure the tomatoes are 1/3 covered. Add chicken stock to fill up.
6. Now spoon the lamb into the tomato shells and cover them with the lid. Bake them in the oven for around 20 minutes and serve with some fresh boiled rice of your choice.

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